Inactivation of Cronobacter sakazakii in head lettuce by using a聽combination of ultrasound and sodium hypochlorite
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- 作者：Shin Young Park ; Md. Furkanur Rahaman Mizan ; Sang-Do Ha ; sangdoha@cau.ac.kr" class="auth_mail" title="E-mail the corresponding author
- 关键词：Cronobacter sakazakii ; Ultrasound ; NaOCl ; Synergistic effects ; Head lettuce
- 刊名：Food Control
- 出版年：2016
- 出版时间：February 2016
- 年：2016
- 卷：60
- 期：Complete
- 页码：582-587
- 全文大小：868 K
文摘
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100 min ultrasound + 200 ppm NaOCl has additional 1.67 log-reduction of C. sakazakii on head lettuce.
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100 min ultrasound + 200 ppm NaOCl has 1.08 log-synergistic values of C. sakazakii on head lettuce.
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pH and °Brix in head lettuce after combined treatment did not differ compared with ultrasound or NaOCl alone.
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100 min ultrasound + 200 ppm NaOCl enhance the microbial safety of leafy vegetables without changes in food qualities.